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Apple-Onion Pork Chops

 Apple-Onion Pork Chops
Jean McCormick simmers these tender chops with a sweet-and-sour medley of onions and apple. "This goes nicely with parsley potatoes and a crisp salad," she writes from Deer Park, New York.
4 ServingsPrep: 10 min. Cook: 50 min.


  • 4 lean boneless pork loin chops (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 2 cups sliced red onions (1/2-inch slices)
  • 1 large tart apple, peeled and chopped
  • 3 tablespoons red wine vinegar
  • 1/3 cup reduced-sodium chicken broth


  • Sprinkle both sides of pork chops with salt and pepper. In a large
  • nonstick skillet, brown chops in 1 tablespoon oil on both sides over
  • medium-high heat. Remove and keep warm. In the same skillet, cook
  • onions and apple in remaining oil over low heat until golden brown,
  • about 30 minutes.
  • Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir
  • in the broth. Bring to a boil. Reduce heat; cover and simmer for
  • 18-20 minutes or until meat is tender. Yield: 4 servings.
Nutritional Facts:Nutritional Analysis: One serving (1 pork chop with 1 cup onion mixture) equals 300 calories, 14 g fat (4 g saturated fat), 63 mg carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

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Apple-Onion Pork Chops (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer